for 4 people

Fruit puree

250 g	plums, halved, pitted
150 g	blackberries
2 tbsp	sugar
1	organic lime, use grated zest and 1 tbsp of juice

Panna cotta

5 dl	full cream
2 tbsp	sugar
3 leaf	gelatine, immersed in cold water for approx. 5 mins., drained

Serve

1 tbsp	sherry
2	plums, cut into wedges
50 g	blackberries
½ tsp	edible flower

How it's done

Fruit puree

Place the plums in a measuring cup along with all the other ingredients up to and including the lime juice, puree, pass through a sieve. Set aside 4 tbsp of the puree.

Panna cotta

Mix the cream and sugar in a pan, bring to the boil. Reduce the heat, simmer for approx. 5 mins. Remove the pan from the heat, stir the gelatine thoroughly into the hot liquid. Mix in the fruit puree, pour through a sieve into a measuring cup. Transfer the mixture to the prepared ramekins, leave to cool. Cover and leave to set in the fridge for approx. 4 hrs. or overnight.

Serve

Carefully slide the tip of a knife around the edges of the panna cotta. Briefly dip the ramekins in hot water and turn out the panna cotta onto plates. Combine the sherry with the reserved puree, spread on top of the panna cottas along with the plums and blackberries, scatter the flower petals on top.

Show complete recipe